Cucumber Chickpea Dill Salad: Quick, Cool, and Refreshing!

A quick, refreshing Cucumber Chickpea Dill Salad that’s perfect for summer meals and potlucks.

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Prep Time 15

Chill Time 20

Total Time 35

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2-3 pieces Cucumbers Fresh and crunchy base; use firm cucumbers for the best texture.
1 can Chickpeas Provide plant-based protein; rinse before use.
0.5 pieces Red Onion Adds sharpness and sweetness; can substitute green onions.
1 cup Fresh Dill Enhances flavor; fresh is best.
1 cup Cherry Tomatoes Optional; adds sweetness and color.
0.5 cup Feta Cheese Optional; for creaminess and tang.

For the Dressing

3 tablespoons Olive Oil Acts as the dressing base; can replace with avocado oil.
1 tablespoon Lemon Juice Brightens the salad with acidity.
to taste Salt Basic seasoning.
to taste Pepper Basic seasoning.

Equipment

mixing bowl
Cutting Board
knife
Whisk

Method

Preparation

Wash and dice cucumbers into bite-sized pieces; add to a mixing bowl.
Rinse chickpeas thoroughly and add to the mixing bowl.
Finely chop red onion and fresh dill; add to the bowl.
If using, slice cherry tomatoes in half and add to the bowl.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad ingredients and toss gently.
If desired, top with crumbled feta cheese.
Cover and chill in the refrigerator for 15-20 minutes before serving.
Serve and enjoy!

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For the best flavor, use fresh dill. Dress the salad just before serving to maintain cucumber crunch.

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